The Best Traditional Babka Recipe (ft. my Jewish Grandma) | Eitan Bernath
Today, my Grandma Bobbie joins me in the kitchen to make some Cinnamon Babka from my cookbook, Eitan Eats The World! This classic Ashkenazi Jewish dessert combines a gooey, cinnamon sugar filling, indulgently tender dough & sweet crumb topping to create the perfect treat for any time of day.
For this delicious recipe & 84 others, order my cookbook Eitan Eats The World anywhere books are sold or on ????
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CINNAMON BABKA | PERFECT BABKA EVERY TIME | BEST ROSH HASHANAH DESSERT | 4 babka shapes | FRUM IT UP
This CINNAMON BABKA is PERFECT EVERY TIME! It is moist, gooey and as a bonus it is versatile so you can dress it up for shabbat and the holidays by adding filling , changing the syrup with a apple syrup made from scratch for example.
I have also included 4 ways to shape your babka: as a babka bread, a rose, a wreath and a crown!
In a nutshell, this is an EASY and FOOLPROOF BABKA RECIPE that comes out PERFECT EVERY TIME
LABRIUT!
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❤️ Sara Malka❤️
*This recipe can be made with regular dairy products as well
Place in a bowl half a cup of lukewarm water
with 2 tsp of sugar and
1 tablespoon of yeast
mix it put it aside covered for 5 to 10 minutes until it bubbles
In a food processor, by hand or in the bowl of a stand mixer fitted with dough hooks
mix together
4 1/2 cups of flour
1/3 of a cup of sugar
2 teaspoon of vanilla extract
and 1 teaspoon of cinnamon
mix everything together
in a separate bowl add 3/4 cup of melted margarine
With half a cup of almond milk (or regular milk depending on what you're using)
mix everything together then set it aside
add your proofed yeast to to the flour
Mix on the lowest speed
add the butter and milk
Mix until fully combined
finally the eggs one at a time making sure to incorporate them fully before adding the other egg
Continue mixing the dough until it begins to come together
after about 3 to 5 minutes of mixing raise the speed to medium-high and mix for another 5 to 10 minutes until the dough is shiny and elastic
For the cinnamon filling for your babka
Add 3 cups of brown sugar
1/3 cup of flour
3 tbsp cinnamon
1 tsp of kosher salt
6tbsp of melted vegan butter or margarine
3 egg whites
Mix everything until fully combined it should form a thick and shiny filling
For a thinner consistency add 1tbsp of almond milk
Mix everything until fully combined and set it aside at room temperature
preheatYour oven at 350°F
When your dough is ready, you should have about 1.2 kg of dough
cut your dough in three equal parts ( about 360g / piece of dough)
Flour your working surface and your rolling pin
Using a rolling pin, roll your dough in a rectangle shape until it rectangle about 9x17 inches and 1/6” inch in thickness
bake for 35 minutes or until the internal temperature is 185F
while the Babka is baking combine
one cup of sugar
2/3 of a cup of water
and 1 teaspoon of vanilla extract
in a small sauce pan bring to a boil on medium high heat once it comes to a boil remove from the heat and swirl it around to ensure that all the sugar is dissolved
If you want you can add fruits in the syrup and let them cook thoroughly to add flavour to the syrup: I like to use Apple to make my own apple syrup recipe from scratch specially as a Rosh Hashanah dessert!
about 20 to 25 minutes into baking spoon about half the syrup onto baking Babka
when your babka is fully baked and the internal temperature has reached 185F, take the babka out of the oven and immediately drizzle or brush the remaining syrup on top of all three babkas it may seem like a lot of syrup but this will ensure a moist and gooey babka
Cover your cinnamon babka with a clean tea towel for 15 minutes to have the most soft and moist babka
Enjoy your amazing delicious yet easy Cinnamon babka that is perfect every time
This babka recipe can be dressed up for shabbat and the holidays like Rosh Hashana with apple syrup, streusel or enjoyed everyday as a decadent snack or breakfast!
⏱TIMESTAMPS⏱
00:00 intro
00:30 preparing cinnamon babka dough
2:30 filling for dairy-free cinnamon babka
3:00 shape your babka in a babka bread
4:30 the crown
5:30 the rose
6:00 the wreath
6:30 simply sugar syrup
6:45 apple syrup made from scratch
7:00 baking babka
8:00 shana tova
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SHORT BIO OF WHO IS BEHIND FRUM IT UP!
Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism
I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!
Stay safe and blessed :)
Sara Malka :)
Chocolate Sourdough Babka Recipe | Reteta Cozonac Babka cu Ciocolata
This is my go to Chocolate Babka Recipe:
Dough / Aluat:
4 eggs / 4 oua
120g milk / 120g lapte
60g caster sugar / 60g zagar alb
8g salt / 8g sare
200g active sourdough starter / 200g maia activa
550g white flour / 550 faina alba tip 000
200g room temperature butter / 200g unt la temperatura camerei
Chocolate filling / Umplutura de ciocolata:
160g butter / 160g unt
180g dark chocolate / 180g ciocolata neagra
70g powder sugar / 70g zahar pudra
45g cacao powder / 45g cacao
Syrop / Sirop
90g water / 90g apa
86g sugar / 86g zahar alb
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#sourdoughbabka #babka #sourdough #desert
How To Make Chocolate Babka Buns - The Scran Line
These Chocolate hazelnut Babka buns are a pure delight! These twisty, twirly sweet Jewish buns are packed full of chocolate and toasted hazelnut (cheeky splash of Nutella, or your favourite hazelnut spread) and they’re so easy to make. Perfect weekend treat with your morning coffee!
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Buns
275ml - 1 1/4 cups milk
75g - 1/3 cup unsalted butter
1 egg
500g - 3 1/3 cups bread flour (or all-purpose flour)
2 tbsp caster sugar
1 tsp salt
7g instant dry yeast
1 orange, zested
Filling
50g - 1/4 cup chocolate hazelnut spread
40g - 1/4 cup unsalted butter
50g - 1/4 cup dark chocolate
Pinch of salt
2 tbsp cocoa powder
1 tbsp granulated sugar
50g - 1/2 cup hazelnuts, toasted
Buns
Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
Add the flour, caster sugar, salt, dry yeast and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour. It will double in size.
Filling
Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Assembly
Preheat your oven to 180°C / 350°F.
Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape. Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimetres or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat, simply place in the oven for 10 minutes.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:41 - WET INGREDIENTS
01:18 - DRY INGREDIENTS
01:38 - MAKING THE DOUGH
02:14 - TOASTING THE HAZELNUTS
02:27 - HOW TO MAKE THE CHOCOLATE FILLING
04:26 - FINAL RISE
04:35 - BAKING TIME!
04:56 - TIME FOR A TASTE TEST!
#thescranline #babkabuns #baking
The Best Chocolate Babka Recipe (Chocolate Brioche Bread)
I don't know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you're a fan of chocolate or bread, then this will be your best friend.
Recipe:
*Recipe Adapted from Jerusalem: A Cookbook*(
My Sourdough Guide that I mentioned:
Recipe Adapted from Jerusalem: A Cookbook:
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The Best Chocolate Babka Recipe
This rich, tender, yeasted bread with swirls of chocolate is an impressive treat.
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